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Sweet Potato Soufflé

The following recipe and photography was provided courtesy of our friends at Smith’s Dairy.

What’s Thanksgiving without a sweet potato side dish? Light and fluffy with a little crunch from a brown sugar-pecan topping, this soufflé is easy to make and sure to sweeten any holiday meal!

Sweet Potato Soufflé
Sweet Potato Soufflé
Cook time:
Prep time:
Total time:



  • 5 cups mashed sweet potatoes
  • 1 1/2 cups sugar
  • 2/3 cup Smith's milk
  • 3 Heinen's cage-free eggs
  • 2 sticks Heinen's butter
  • 1 tsp. salt
  • 1 1/2 tsp. vanilla
  • 1/2 cup flour
  • 1 1/3 cups Heinen's organic brown sugar
  • 1 cup pecans, finely chopped


  1. Preheat the oven to 350˚F.
  2. Boil the sweet potatoes prior to mashing.
  3. In the meantime, melt one stick of butter in a microwave-safe bowl, ensuring that it is not too hot.
  4. Add the brown sugar and flour and mix.
  5. Add the pecans and set the mixture aside.
  6. Drain the sweet potatoes.
  7. Add one stick of butter to the pot with the sweet potatoes and let it melt.
  8. Using a hand mixer on low speed, mix the sweet potatoes, butter, milk, sugar, salt and vanilla until combined.
  9. Increase the speed to medium-high and add the eggs, one at a time, until the mixture becomes fluffily and smooth.
  10. Spread the mixture into a 9×13 pan.
  11. Sprinkle the topping over top.
  12. Place in the preheated oven and bake for 40 minutes.

Sweet Potato Soufflé

By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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